Pages

Thursday, November 29, 2012

Basic Oat Muffins & Variations

Basic Oat Muffin Recipe

*******

Makes 12

A heartier
not-too-sweet breakfast muffin. Plan ahead for this one! The oatmeal needs to
soak for 1 hour in milk before you make the muffins. Oatmeal gives this recipe
texture. Recipe from cook, Aimée Bourque, simplebites.com

1 C milk* ,
room temp.

1 tsp white
vinegar

1 C rolled
oats (notquick oats)

1 large egg,
room temp.

¼ C dark brown
sugar

½ C butter,
melted and cooled slightly

1 C + 2 TBL
all-purpose flour

¼ tsp salt

1 tsp baking
powder

½ tsp baking
soda

¼ tsp nutmeg,
freshly ground

½ tsp
cinnamon, freshly ground

*

Add-ins of
your choice

1.Combine milk, vinegar and oats in a large
bowl and let stand one hour.

2.Preheat the oven to 375°F. Grease a
twelve-cup muffin tin or line with cupcake papers.

3.Crack the egg into the oat and milk
mixture; add brown sugar and mix to combine. Stir in melted butter.

5.Sprinkle add-in and flavorings of your
choice and combine muffin batter very gently.

6.Fill muffin tins ¾ full (use a large ice
cream scoop or 1/3-cup measuring cup to scoop batter). Bake until light brown
and tops spring back when gently touched, about 12-15 minutes. Note: Muffins
will take slightly longer to bake if you are adding fresh fruit such as
blueberries or rhubarb.

7.Remove from oven and cool in tins
(especially if there is fresh fruit). To remove, run a sharp knife around the
edges and pop muffins out. Enjoy!

*You may also substitute 1-cup
buttermilk, and then omit the vinegar from the recipe.